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CLUBS AND PUBS MANAGER SpriNg 2015 • 77
FOOd ANd EqUiPMENt
To mark the event, politicians and OzHarvest organisers
came together to call for the Australian Government to
reduce this country’s food waste by 50 per cent by 2025.
If we go even further, to aim for a reduction of 50 per cent
worldwide by 2050, it is believed that 20 per cent of the
global food gap could be closed.
are you Worried about Waste in
your venue?
While these statistics are disturbing, the good news is
that there is much that the community, and business
owners in particular, can do to reduce food waste.
Programs such as Love Food Hate Waste provide lots of
fact sheets and guides on how to reduce your venue’s
food waste, while at the same time improving your
business’s profits.
Chefs across Australia, including Neil Perry, are adopting
sustainable practices in their own kitchens, such as
cutting down on packaging from deliveries, using food
preparation practices that don’t allow for waste, and
recycling using composting systems. But there are also
plenty of simple practices that you can adopt to reduce
your contribution to Australia’s huge food waste bill.
Some pointers from Love Food Hate Waste include:
• changing the way that food is prepared
• checking on food storage techniques, and adopting
more effective ones
• training your staff to become passionate advocates – or
at the very least, to have a greater awareness – of zero
food waste
• donating your leftover food to organisations such as
OzHarvest, or other charities
• recycling food, where possible, provided that it is fit for
human consumption.
It can be highly beneficial to make sure that your employees
are thoroughly educated about the positive outcomes of not
wasting food. By teaching kitchen staff members how to
prepare food in a way that minimises unnecessary waste,
and by teaching floor staff how to build a rapport with
patrons so that they can correctly gauge their hunger levels
and help them to order accordingly, your venue reduces
pointless food waste almost immediately. And, if it suits
your business, think about partnering with an organisation
such as OzHarvest to help alleviate food waste and the
unwarranted poverty associated with it. C&PM
65 per cent of food waste
occurs during preparation